CANNING CHICKEN:

Well folks, I thought for sure, I had posted the instructions for canning chicken. I was informed that I haven’t. I have only mentioned it. Ok so here it is: this was passed on to me by our daughter. She is a wonder, and does a lot of experimenting. She also likes to bake and does a marvelous job on our waist lines. Good thing she lives out of state, or I would never lose weight.

We like dark meat on chicken and turkey.  I get the skinless chicken thighs, if they are not too expensive or on sale. I also get turkey thighs. Usually I end up getting the ones with skin and bone-in because they are cheaper. Just take the skin and fat off and de-bone the meat. Then I wash and pat them dry. Canning boneless chicken saves time when you are ready to cook. I like using boneless chicken when I am in a hurry for curry, I just dump the jar in a pan and cook.

There are two ways to can the chicken.

Hot pack- Boil, steam or bake meat until about two-thirds done. Add 1 tsp salt per quart to a jar, if desired. Fill hot jars with pieces and hot broth, leaving 1 ¼ inch head space. Remove air bubbles.

Raw-pack- Add 1 tsp salt per quart, if desired. Fill hot jars loosely with raw meat peaces, leaving 1 ¼ inch headspace. DO NOT ADD LIQUID. Wipe the rim of the jars with dampened clean paper towel. Adjust lids and process. (I use the raw method)

The process and times stated are for a dial-gauged pressure canner.Canner Pressure (PSI) at Altitudes ofStyle              Jar           Process           0-         2,001-          4,001-         6,001-Of pack         Size         Time        2,000ft        4,000ft         6,000ft        8,000ft

Without bonesHot &          Pints          75min        11 lbs            12 lbs         13 lb           14 lbsRaw            Quarts        90             11                  12              13               14

With bonesHot &          Pints           65min         11 lbs           12 lbs          13 lbs          14 lbsRaw           Quarts         75               11                 12               13                14

The process and times stated are for a weighted-gauge pressure canner.Canner Pressure (PSI) at Altitudes ofStyle           Jar              Time            0-1,000                   above 1,000

Without bonesHot &         Pints              75 min           10 lbs                             15 lbsRaw          Quarts            90                  10                                   15

With bonesHot &         Pints              65 min           10 lbs                             15 lbsRaw           Quarts           75                  10                                   15You can marinate some chicken in sauces (BBQ, Soy Sauce, Garlic and olive oil), what- ever you like. There is Chaka’s sauce, boneless & bone-in displayed in the photo.

Preparedness Mom

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